Chocolate Truffle Bars


  1. Preheat the oven to 180C/350F/gas 4. Line a 20cm/8in square baking tin (4cm deep at least) with baking paper. If it has a loose base that makes life easier later.
  2. Sit a large mixing bowl into the top of a pan of gently simmering water for the chocolate. Check the base is clear of the water and the bowl doesn’t over-heat or the chocolate may seize up.
  3. Break the chocolate up. Tip it into the bowl with the butter. Allow it to melt slowly on very low heat. Once it’s melted, stir together. I use a chopstick to do this. Remove the bowl from the pan and heat.
  4. Add the sugar and vanilla and beat with a wooden spoon. Whisk the eggs in vigorously.
  5. Sift in the flour and salt. Beat the mix together thoroughly using a wooden spoon.
  6. Tip the truffle mix into the tin and spread it evenly into the corners.


  1. Bake for 35 minutes. Check for doneness using a cocktail stick. It should be a little bit moist but not overly sticky or loose. Remove. Leave to cool in the tin on a rack for 10 minutes.
  2. Mark the truffle into bars using a sharp knife but don’t cut all the way through yet. When it is cold,
  3. finish the job. Cut through properly and then remove the bars with a spatula. Store in an air-tight tin.


  1. Enjoy with coffee, tea or whatever. Leave them plain or ice them up with messages or decorations for a special occasion (stars for Christmas for example). They are quite rich so try cutting them into smaller squares then pile them up for a treat. Put them on your edible gift list.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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